|Sat Fat 15.7g||78%|
Heat the oven to 220c
Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water.
Blanch the potato slices in boiling water for three to four minutes and drain.
Grease some ramekins with butter or oil and line with the potato slices.
Mix together the apple, broccoli and Stilton and divide between the moulds.
Mix together the cream, egg yolks and seasoning and divide between the moulds.
Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.
25g Stilton, crumbled
70g Russet or Braeburn apples, cut into chunks
600g waxy potatoes, sliced thinly
160g broccoli florets
250ml double cream
3 egg yolks
Salt and pepper
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!